You've Got Questions, We've Got Answers.
Find answers below for frequently asked questions (FAQs), as well as info on our our CVap® and Collectramatic® products. Still can’t find what you’re looking for? Contact our Customer Care Team for further assistance.
Our warranty policy can be located in the warranty agreement. This document is shipped with each piece of equipment and can also be found on our website. The standard warranty policy states “Any part of a new piece of equipment, except gaskets, hoses, lamps, power cords, fryer baskets, glass panels, and evaporators, which proves to be defective in material or workmanship within one (1) year from the date of delivery to original end-user purchaser or 18 months from the date of manufacture, whichever comes first, will be repaired or replaced (at Winston’s option) free of charge”
Winston Foodservice sells our products through an international network of foodservice representatives and dealers. To start the process, please fill out a Contact Us form, call our toll-free number (800-234-5286), or message our Customer Care team. One of our Regional Sales Managers will reach out to you to discuss the options that are best for your specific application.
|We recommend a minimum space of 18″ between a CVap and other equipment to allow air to circulate. Please allow extra distance if the other equipment is a heat source (such as a flat top grill or oven).|
|The most recent firmware can be located on our website. Click here.|
|The factory presets can be located on our website. Click here.|
|Winston does not provide pans for drawers because there are multiple pan options available. We recommend contacting your dealer or sourcing them from a local kitchenware store.|
CVap® Holding and Cooking Cabinet FAQs
If you’re interested in purchasing CVap products, we would like our sales district manager and our reps to reach out to you to discuss the best options for your operation. Please contact our Customer Care team via email or phone to help get you in contact with our sales representatives.
CVap is an acronym for Controlled Vapor Technology.
To understand controlled vapor technology, it’s necessary to know the following:
- Most food products are principally water.
- Moisture content varies from product to product.
- Meat up to 84% Moisture Content
- Vegetables up to 93% Moisture Content
- Fruits up to 91% Moisture Content
- Heating foods causes evaporation.
- Evaporation of moisture from food causes the product to become dry, hard and unmarketable.
- Evaporation causes product loss (shrinkage), cooling, and shorter shelf life.
CVap technology controls evaporation by precisely matching the cabinet’s vapor pressure to the vapor pressure of the food, while holding foods at safe serving temperatures. CVap Holding Cabinets are the only holding or warming cabinets that can control food vapor pressure.
A food’s specific vapor pressure is determined by the food’s temperature. If the food’s vapor pressure is higher than the surrounding vapor pressure, it loses valuable moisture to the environment. The resulting evaporation cools the product.
If the food’s vapor pressure is lower, it absorbs moisture and its temperature rises. When vapor pressures are the same, equilibrium is established. The food neither absorbs nor releases moisture, and the temperature remains constant.
Relative humidity does not control food temperature. Food temperature is directly controlled by the temperature of the vapor within the food chamber. Unlike systems that only control relative humidity, Controlled Vapor Technology heats water vapor to a precise temperature, and pairs this heated vapor with dry air heat. Food temperature automatically equalizes to the set vapor temperature, while the air heat maintains food texture at the moist or crisp level desired.
Vapor is the gas generated by water. Vapor concentration increases as water (or moisture) is heated.
Steam is the vapor that occurs when water is heated to the boiling point (212°F (100°C)). Steam becomes visible when the gas or vapor from boiling water condenses in the air.
Humidity is the amount of water vapor in the air. When air holds as much moisture as possible at a certain temperature, it is said to be at saturation. That’s why when the meteorologist says “relative humidity,” she is comparing the amount of water vapor in the air relative to the amount required for saturation. The higher the air temperature, the more moisture air can hold.
A CVap Holding Cabinet is much more than a simple warmer. It is radically different than what most operators think of as a warmer. Rather than using dry heat alone or adding a small amount of heated water to produce humidity, CVap Holding Cabinets fill the food chamber with moist heat to maintain food temperature, and pair that with a dry air heat to control food moisture evaporation and maintain desired texture. This allows operators to hold food at a desired internal temperature while maintaining food texture at the exact crisp or moist level needed. Precisely controlling food temperature and food texture through this differential control is critical to serve menu items at a “just cooked quality.”
CVap Holding Cabinets can precisely control food temperature up to 180˚F (82˚C). It is possible to get the actual cabinet temperature (or differential) higher. If both the food temperature and food texture settings are turned all the way to maximum, the cabinet will reach an actual temperature of approximately 250˚F (121˚C). This setting would only be appropriate for foods that need to be held with a very crisp texture, and for a limited time.
CVap Holding Cabinets are completely American-made, and are designed and built at our Louisville, Kentucky facility. Each features high grade stainless steel and full insulation on top, sides and doors. Our controls are rigorously tested, and are plug and play. CVap cabinets have full perimeter door gaskets, magnetic door handles, lift-off field-reversible doors, removable side racks, and digital readout for water (food) temperature. Some models include a radial fan for improved food quality with frequent door openings.
Generally, CVap cabinets do not require a vent hood. However, it is advisable to check with your local health department and fire marshal for the requirements specific to your location.
Increased food quality – Food held in CVap Holding Cabinets provides optimal quality characteristics; hotter food temperature, higher yield, increased quality. CVap cabinets keep food a just-cooked quality for an extended time.
Maintain precise food temperature – The CVap process controls food temperature precisely, keeping temperatures safely out of the Danger Zone when used and programmed properly. CVap Holding Cabinets can also facilitate your efforts to document and monitor food safety plans based on HACCP principles.
Increased yield/decreased food cost – CVap technology locks in the moisture of menu items from the start of the holding cycle. Items needing texture development will evaporate moisture from their exterior first, while maintaining the juiciness inside. This process extends hold times and provides more time for your staff to deal with other tasks. Excess food items can be held without degradation until ready to serve, which decreases food costs.
At Winston, we pride ourselves in building some of the most energy efficient cabinets you can get. We’ve developed a testing procedure to determine an energy usage standard for holding equipment. This test calculates the Green Culinary Ratio (GCR) of different holding cabinet technologies. Basically, GCR measures how many watts a cabinet consumes to maintain a pound of food at a safe temperature for one hour. The lower the GCR number, the more efficient the cabinet. CVap cabinets were measured to be as low as 2.39 GCR. This compares to ratios as high as 7.24 for non-humidified technology cabinets. Simply put, CVap holding technology consumes less energy to maintain temperature in a given amount of food than many other technologies.
Many manufacturers utilize simple thermostatic controls. Winston doesn’t. Instead we build our own solid-state controls, which are far superior to thermostatic controls. Benefits include:
- Precision. Solid-state controls offer better temperature precision, averaging 2 to 3°F variation in air temperature, versus up to 10°F variation in thermostatic controls.
- Durability. Solid-state controls can last over five years; thermostatic controls generally last about two years.
- Lower Maintenance Costs. Solid-state controls are plug and play. If the control fails, the control module can easily be removed and replaced. Down time is minimal. Service, if required, is also minimal. On the other hand, thermostat units need service and replacement of out-sourced parts. Decreased service life and expense of replacements parts mean greater cost over the life of the cabinet.
Yes. CVap Holding Cabinets are available in a wide variety of sizes, to fit virtually any need. View our CVap products to learn more.
This error code indicates that there is an issue with either the evaporator probe, the control board, or the connections between the two.
|General setting for Legacy holding products would be 150°F for the food temperature dial and +15 for the food texture dial. On new CVap models, it’s 150°F Vapor Temp, 165°F Air Temp. The higher the food temperature the more moist your product is, the higher the food texture the more crisp your product is.|
|This error code indicates that there is an issue with either the air probe, the control board, or the connections between the two.|
|Yes. CVap equipment is water vapor technology and requires the evaporator pan to be filled with water when in use. If the unit is set to the correct setting you can create a warm dry environment, even with the water in the evap pan. A general hold setting for crisp foods would be from 120F to 140F for the food temperature setting, plus 40 to 80 degrees for the food texture setting.|
|We recommend a minimum space of 18″ between a CVap and other equipment to allow air to circulate. Please allow extra distance if the other equipment is a heat source (such a flat top grill or oven).|
|Yes. The water allows the CVap to provide heat from water vapor. This is the main heat source, and will be necessary for the unit to function correctly.|
|Yes all new CVaps have tuning adjust +/-30. All HOV ship with the tuning set at 0.|
|90°F. It can also be set to OFF|
Air Temperature can be set to OFF (as is the case with the Vapor Temp setting).
|The USB drive should be formatted to FAT or FAT32, which are standard formatting for most usb drives, if the unit was made prior to 03/2020 and the firmware has not been updated.|
|Remove the USB drive and reboot the unit. Carefully insert the USB drive and try again. If “No USB Detected” is still displayed, verify that the usb drive is formatted to FAT or FAT32.|
|Yes, but only if they are from different product. ( CHV, RTV, and HOV)|
|Yes, but only if they are from different product. ( CHV, RTV, and HOV)|
|Yes, but the file name would have to be changed.|
|No. HACCP data and presets are wiped when firmware is updated.|
|Date, Time, and Presets.|
|When the evaporator has reached the set point temperature (185F in holding cabinets, selected set point in ovens), and the air temp has reached its setpoint.|
|Until the upper electronics compartment is under 110F.|
|The timer mode is only available on HOV Series 7 models.|
|Those channels will remain as previously programmed.|
|At the end of a Timed hold cycle.|
|All HOV units come standard with plate casters except 04HP units. 04 HP units have stem casters|
|Non-Reinforced Top – 50lbs Reinforced Top – 150lbs ( footprint needs to align with support bars)|
|The issue could be with the cooling fans located in the back of the unit. You can check your cooling fans by physically touching the back of the unit where the cooling fans are located and feel for air being pushed out by the fans. If you do not feel air from the cooling fans the cooling fan may have failed, which would trip the power sense board.|
|The air heat is on for 75% of the cook cycle. After which the air heat gradually goes down.|
|Yes all new CVaps have tuning adjust +/-30. All CHV ship with the tuning set at +8 except the 04HP.|
|RTV has three air heaters instead of two. Heaters are higher wattage. All RTV units have two convection fans. Only 14UV and 14SP CHV units have two convection fans.|
|20% differential rule applies to the CHV and the RTV only when in High Yield cook and only for 75% of the cook time. During the high yield cook the water temp with be reduced by 20% of the differential. This is to prevent the water temp from creeping up during the cook cycle.|
|The air heaters are shut off and temperature is controlled by the water heater and the air probe (and not the water probe).|
Water temp between 90°F and 150°F.
|All RTV units come standard with plate casters.|
Collectramatic® Fryer FAQs
|If LO is displayed the unit is heating to its drop point. This is a normal display when the unit is heating.|
|If the unit will not heat over 200°F the unit is stuck in Aqua Alert. The oil will need to be stirred inside the unit until the temp drops under 180°F. Once the temp is under 180°F, stop stirring and allow the unit to heat on its own. The unit will display STIR at this time, but you do NOT stir. Allow the unit to heat to its drop temp before performing a deep stir. If the issue continues you will need to shut the unit down, drain the shortening inside the unit, refill the unit with new shortening, and allow the unit to heat.|
|Unfortunately, Winston does not sell or provide shortening oil for the fryer.|
|The temperature of your fryer is too high for the first set point of the selected cooking channel. Please allow the shortening to cool.|
|Yes. If the heating elements are active while the fryer has no shortening or oil, then it could cause a fire. Please make sure that the fryer is turned off before draining the shortening.|
|Yes, ONLY if the fryer is 240V. 208V fryers CANNOT be converted to single phase.|